Characterization of volatile compounds of Pixian Douban fermented in closed system of gradient steady‐state temperature field

As an essential flavor condiment in Sichuan cuisine, Pixian Douban (PXDB) is usually produced by open fermentation process in strip pools or ceramic vats. In this study, an experiment of PXDB fermentation was conducted for 90 days in a closed system of gradient steady‐state temperature field (GSTF)....

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Detalles Bibliográficos
Autores principales: Ding, Wenwu, Liu, Yan, Zhao, Xiaoyan, Peng, Changbo, Ye, Xiaoqing, Che, Zhenming, Liu, Yi, Liu, Ping, Lin, Hongbin, Huang, Jiaquan, Xu, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194942/
https://www.ncbi.nlm.nih.gov/pubmed/34136154
http://dx.doi.org/10.1002/fsn3.2242

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194942/
https://www.ncbi.nlm.nih.gov/pubmed/34136154
http://dx.doi.org/10.1002/fsn3.2242

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